An Apple a Day


In-House Counsel

1 1/2 oz Apple Brandy [Short Path Distillery]
1/2 oz Suze
1/2 oz Punt e Mes
1/2 oz St. Germain [St. Elder]
Few dashes Fancy Tony’s barrel aged citrus bitters

Stir with ice, strain into a cocktail glass.  Garnish with lemon twist.


A while back while surfing instagram, I tagged a drink called the Kirkwood from Miguel’s @migsology feed (who in turn got it from Nic @ntitz).  Anyway, it was an interesting combo of Rye, Punt e Mes, Cynar, and St. Germain.  Since I didn’t have any Cynar at the time, I broke it down into its parts (base, fortified wine, amaro, sweet liquer) and then built it back up. Continue reading

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Peculiar Produce


Dragon Unit

1 1/2 oz Old Tom Gin [Hayman’s]
3/4 oz Triple Sec [Short Path]
1/2 oz Elderflower Liqueur [St. Elder]
4 chunks of Dragon Fruit
Few Drops Saline Solution

Muddle dragon fruit in the bottom of a mixing glass.  Add first three ingredients and shake with ice.  Double strain into a cocktail glass, add a few drops of saline solution and give a quick stir.  Garnish with dragon fruit wedge.


Lately I’ve been into cruising through the produce section to see if there is any weird fruit I can use for cocktails.  A month or so ago I came home with a prickly pear, infused some pisco, and made the Sufferin’ Succulents.  This time it was a similarly odd looking fruit that caught my eye, the dragon fruit. Continue reading

A Year in Drinks

2016 is officially behind us, so let’s take a peak in the rear view mirror and hand out some some awards (the Muddlees?  Still working on that one).  On to the winners.

Top Three Most Viewed Posts
#3 – It’s Pronounced Yah-grr (featuring the Jagroni) – Negroni variation with Becherovka
#2 – Build a Better Bar Part 1: Poppin’ Bottles (featuring the Training Wheels) – A great intro to Aperol

And the most viewed post is…
#1The Ol’ Switcheroo (featuring the Half Windsor Knot) – This one actually makes me Continue reading

Stir, Yes Stir!


Kentucky Sergeant

2 oz Bourbon <Woodford Reserve>
3/4 oz Benedictine
1/4 oz St. Germain
Few dashes Peach Bitters * <Fee Bros.>

Stir with ice, strain into an ice filled rocks glass

* When I first made this drink, I didn’t use any bitters.  However, I’ve come to realize most bitters work pretty well with it, so use whatever you have on hand.  Or use none at all.


News flash: I love brown spirits.  You can give me all the whiskies, and I’ll be just fine.  And don’t stop there.  Cognacs and brandies are always welcome in my home.  Maybe that’s why I love Benedictine so much.  Combine this liqueur with any brown base spirit, and you’re almost guaranteed a delicious drink. Continue reading

Mixology Monday CXII – Playing Cocktail DJ


Maxi’s Ward

1 oz Rye Whiskey <Rittenhouse>
3/4 oz St. Germain
1/2 oz Mezcal <Del Maguey Vida>
1/2 oz Grenadine
1/2 oz Orange Juice
1/4 oz Punt E Mes

Shale with ice, strain into a chilled cocktail glass


Hey everyone, it’s Mixology Monday time!  Doing the honors this month is the MxMo mxmologoGrand Puba himself, Frederic Yarm.  The theme he chose is Mashups, and you can read the full announcement post here.  At the heart of it, according to Frederic, mashups are what happens when”you fuse two cocktails often (but not always) with overlapping ingredients.”

Continue reading

Mixology Monday CX Roundup – Vinegar


Daaar-ryl…Daaar-ryl

1 1/2 oz Brandy
3/4 oz Strawberry Shrub
1/2 oz Amaro Montenegro
1/4 oz St. Germain
Hopped Grapefruit Bitters <Bittermen’s>

Stir with ice, strain into rocks glass over ice.  Garnish with strawberry wheel.


mxmologo

It’s finally here, the Mixology Monday CX -Vinegar roundup (better late than never, amirite?).  It looks like this theme really sparked some creativity, as we had several people with multiple submissions this time around.  On to the drinks!

Continue reading

Olfactory Hues


On the Nose

2 oz Gin <Short Path>
1/2 oz St. Germain
1/4 oz Green Chartreuse
1/4 oz Lime Juice

Shake with ice, strain into an ice filled rocks glass, garnish with lime peel.


It’s been upwards of 90 degrees here in Boston of late, so this week I wanted something light and refreshing.  I grabbed my journal and thumbed through the pages, looking for only drinks on the rocks.  This made me realize two things.  1) I should start using symbols to show how drinks are served (Mr. Boston does this wonderfully, with a little picture of the glass type next to each drink).  2) Apparently I really like up drinks (Is it too late for a retroactive New Year’s resolution to make more drinks on the rocks?).  Despite the lack of distribution in my recipes, I managed to find a suitable warm weather tipple.

Continue reading